I think its finally happened. I am finally a real adult. My besties are becoming real people, with real responsibility and real opportunities.  We’re all finding successes in different places- new jobs, new lovers, new engagements and the hint of having babies in the near future.  At my lowest of lows a few years ago I had convinced myself that I would never get here, I would never find my footing.

God knows I didn’t think it would be in Texas. My sister pointed out yesterday that our PNW raised parents should be proud because all three of their children have lived in Texas… Thank heavens?

If there is a higher something-or-other that exists they’re blessing me with my decision to pick up my life, shake off the Seattle dust and relocate to Austin. I have a job that I still find hard to explain, as it’s just that awesome. I am relishing in the sunshine almost every day, and I’ve come to realize that sun really DOES make you happier. This place is full of interesting, passionate young folks who want to change the world. I’m being swept up in their ambition, and it leaves me filled to the brim with hope.

Loneliness likes to rear its head and remind me that it exists (always). Being in a city without my group of friends and my family forces me to be okay with solitude. It forces me to learn more about myself.

Oh Texas, how much I’ve grown.

If and when I do return to that land of damp green comfort, I’ll be different. I’ll be less frenzied about making my life fit into a mold. I’ll return with more direction, and with a tendency to say y’all.

If I decide to return to the place where I’ve planted such deep roots, I will come back with a straighter spine, brighter eyes and a clearer picture of what happiness looks like.

Toasted Millet Salad with Arugula and Red Onion

I got this recipe from the Sprouted Kitchen cookbook that I just purchased (it’s so beautiful!) and seeing as I’m trying to get back on track and eat less like a kid in a candy store (it’s been bad), this salad fit the weekend lunch time bill. I think next time around I would use faro or wheat berries, as the millet wasn’t really my jam. All the flavors were delicious, but something about the texture of the millet didn’t do it for me. Do whatever your heart desires, it’ll hit the spot no matter what you do.

For salad:

• ¾ cup millet
• 1 1/3 cup vegetable broth
• 2 cups arugula
• 1/3 cup toasted pine nuts
• 2  Tbsp olive oil
• 2 Tbsp white or balsamic vinegar
• Salt and pepper to taste

For onions:

• 1 red onion, thinly sliced
• ¼ cup apple cider vinegar
• 1 tsp salt
• 3 Tbsp sugar
• 4 whole cloves
• 1 bay leaf

Start by quick pickling your red onions. To do this, combine the apple cider vinegar, salt, sugar and cloves in a small sauce pan and bring to a boil. Once the sugar dissolves, remove from heat and add the chopped red onion. Let cool for 10 minutes, and then move to a glass jar and put in the fridge to expedite the process.

Now move onto the millet. In a large pan, toast the millet for 5 minutes on medium-high heat, stirring regularly. It should smell nutty and fragrant, after the five minutes have passed, add in the vegetable broth and bring to a rolling boil. Reduce to a simmer and cover, cooking for 15 minutes. After cooking, remove from heat and let cool.

After the millet is cool, toss in with the arugula, pine nuts, onions and dress with olive oil, white or balsamic vinegar and salt & pepper.